Chinese Chicken Wings


(Inspired by a recipe by Derrick Riches on

Serves 4 – 5

16 Chicken wings (about 3 pounds)

½ cup soy sauce

½ cup chicken broth

¼ cup oil (I used light olive oil)

4 cloves garlic, minced

1 tablespoon fresh ginger, minced

1½ teaspoons Chinese five spice powder

1 tablespoon plain (unseasoned) rice vinegar

1 teaspoon Sriracha sauce

1. Combine the soy sauce, chicken broth, oil, garlic fresh ginger, Chinese five spice powder, rice vinegar, and Sriracha sauce together. (You can use a food processor or blender for this step, if you have one.)

2. Put the chicken wings in a Ziploc bag and pour in the marinade.

3. Put the bag of wings in a baking dish or pan (just in case of leaks) and marinate them in the refrigerator for at least 7 hours. Turn the bag over every once in a while to redistribute the marinade.

4. Preheat your grill to high heat. (About 10 minutes for my gas grill.)

5. Remove the wings from the marinade, and discard the marinade.

6. Put the wings on the grill skin-side down and grill for about 3 or 4 minutes.

7. Turn one (or two if your grill has 3 burners) off. Turn the wings over and place them over the turned-off burner so they will finish cooking by indirect heat.

8. Cook for indirect heat for 15 – 20 minutes.

To roast in the oven:

(Adapted from Molly Stevens method in All About Roasting)

1. Preheat the oven to 400˚.

2. Line 2 baking sheets with foil and put racks in the pans. (I had to overlap my stainless steel cake cooling racks a bit, but it worked.)

3. Put the wings on the racks, leaving some space between them.

4. Roast for 20 minutes.

5. Take the baking sheets from the oven and close the door to retain the heat.

6. Turn the wings over and put the baking sheets back in the oven. (If you had to use 2 different oven racks, rotate the baking sheets.) Roast for another 20 minutes.

7. Take the baking sheets from the oven as before and turn the temperature up to 450˚. Turn the wings over one more time. Roast for 8 – 10 minutes.